Do you have this problem where you look at a recipe, look at the ingredients, then say you’re going to make it, and go to your pantry and make something like it, but not quite it, and it’s deviated quite a bit that it has now officially become something else entirely?

Yeah- I have this problem quite often. But I’ve made this salad twice, tweaking it each time, and I’ve come to the conclusion that this is just an excellent salad. It’s very hard to go wrong- it’s citrusy, it’s filling, but not in that overindulgent way, and well, it feels clean. And it tastes a little like sunshine and spring.

1-2 TB agave syrup, to taste- honeybells are VERY sweet, so I used 1 TB, but ymmv

1 TB orange zest

salt and pepper to taste

Start by cooking quinoa- boil broth, then add quinoa. Lower the heat, cover, and simmer for 15-20 minutes until quinoa has absorbed the broth (use a fork to check and stir).

While the quinoa is cooking, chop your veggies and nuts if you haven’t done so already. Toss them together in a large bowl- add the orange segments and avocado last, so reserve those if the quinoa or dressing isn’t ready yet.

Make the dressing and mix well.

When everything is ready, toss and mix together. Add orange segments and fold in gently (they break easily). Let sit in fridge for 30 minutes to an hour. When ready to eat, add some avocado slices or goat cheese on top.

Notes: You could easily make this with bulgur wheat, farro, or even brown rice instead of quinoa.